Directions

In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. In a large bowl, whisk together the eggs, sour cream, banana, sugar, oil, and vanilla.

Gradually add the flour mixture into the egg mixture, stirring until just incorporated. Fold in the nuts and 1/2 cup coconut.

Transfer the batter to the prepared pan and top with the remaining 2 tablespoons coconut. Bake until golden brown and a wooden pick inserted into the center comes out clean, 55 to 65 minutes. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Tips & Techniques

Tip: For mini loaves, divide the batter among three 5 3/4- by 3 1/4-inch loaf pans and bake for 40 to 45 minutes. Make It Ahead: Tightly wrap cooled quick breads and store at room temperature for 2 days or freeze for up to 2 months.